Crescent Mummy Dogs Recipe -
Crescent Mummy Dogs Recipe
  • READY IN 50 mins

Crescent Mummy Dogs

Recipe by  

"Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins

    50 mins


  1. Heat oven to 375 degrees F.
  2. Crescent Rolls: Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. Recipe Creations: Unroll dough; cut into 4 rectangles.
  3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
  4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
  5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on 'face.'
Kitchen-Friendly View


  • High Altitude (3500-6500 ft): Bake 15 to 19 minutes.

Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2008

Great idea. These were made the night before I needed them, cooled on a wire rack so not to get soggy and heated great the next day. I patted dry the hot dogs, this way the dough sticks easily. Also froze the left overs and will heat as needed. Freezes great, reheats great. Thank you for the neat idea.

Most Helpful Critical Review
Oct 16, 2011

These were fun to make, but choose the hot dogs carefully.(I bought an expensive brand) Ours were so oily that when we were done eating we all felt gross and almost sick. Yuck. If I ever do these agian, it will be with Turky dogs.

Nov 01, 2008

Cute! Used bun length hotdogs. For my taste, I should have used more dough (because of the size) but the kids prefer less bread so it was perfect for them. Cooked 80%, then popped back in with oven fries to reheat. Perfect. Omitted cheese but used some cheesedogs for variety. Found that if you stretch the dough and let it twist as you wrap, it turns out more bandage-like when it cooks. Leave a few ends sticking out to make it look raggedy - they brown up really cute this way. 20 dogs fed 6 10-12year olds and 2 adults with 3 for lunch the next day. (They would have been gone but they had to get out the door to trick-or-treat ASAP!) Reheats perfectly in oven, not micro. Oh! And I actually called Pilsbury. They say not to leave dough out unbaked (in fridge) more than 2 hours or it may not rise. Whew. I'm done now!

Oct 25, 2008

These were fun to make but very time consuming. I did add a little extra work as I cut hotdogs in half to make it more of a hors d’oeuvre. Then cut a “V”ish shaped notched near the cut end, on the top/face side to represent feet. This made it a little harder to wrap but for my event, it was worth it. The only problem I had was I must have cut the cloth (crescent roll strips) too narrow as some of them crumbled a little after they were put into the serving dish. I only put 2 mustard dots for eyes and skipped the mouth. It made them a little more scary but still cute. For a special occasion, I would make these again.

Oct 11, 2011

I took the advice of one of the raters, and I dried the dogs off with paper towels so the dough would stick better, my daughter loved them!

Oct 25, 2008

Wrap some crispy bacon up in these with the cheese and hot dog and they are great!

Oct 26, 2008

These are even better if you use the cornbread stick dough.

Nov 17, 2011

We love these. I like to use "wurst" dogs--especially the cheddarwurst dogs. I like mine with sauteed onions and sauerkraut, my husband likes his covered in chili and the kids like to dip theirs in ketchup to make them all "bloody". GREAT for those last minute quick dinners after a long day.


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  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 788 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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